New York Steak with California Golden Raisin Steak Sauce (Salsa Blanca para Bistek) and Asparagus Salad

Submitted by: Robert Del Grande

Chiles de Arbol and California Golden Raisins in a creamy sauce dress up New York steaks.
  • Yields 1 1/2 cups Salsa Blanca para Bistek
  • Details


      Salsa Blanca para Bistek

      • 2 ounce garlic cloves, peeled
      • 1/4 cup (1 ounce) white onion, chopped
      • 1/2 cup (2 ounces) California golden raisins
      • 1 ounce fennel bulb, chopped
      • 2 Chiles de Arbol
      • 1/4 cup grapeseed oil
      • 1/4 cup extra virgin olive oil
      • 2 white anchovies
      • 2 egg yolks
      • 1/2 cup buttermilk
      • 2 tablespoons heavy cream
      • 1 tablespoon champagne or cider vinegar
      • 1 1/2 teaspoons salt
      • 3/4 teaspoon black peppercorns, ground


      • 16 jumbo asparagus stalks
      • 1 tablespoon extra virgin olive oil
      • Salt and pepper


      • 2 prime New York steaks (8 ounces each)
      • olive oil


      Salsa Blanca para Bistek

      In saucepot, combine garlic, onion, raisins, fennel, chiles, grapeseed and olive oils. Heat oil to about 250°F and fry until garlic is lightly golden and softened and raisins begin to puff. Stir in anchovies; remove from heat and cool to room temperature. Transfer all to food processor and process until fairly smooth. Remove from processor and set aside. Then, add egg yolks, buttermilk and cream to processor bowl and blend. Finally, with processor running, slowly add back the puréed ingredients and process until sauce is smooth. Blend in vinegar, salt and pepper adjusting seasoning to taste. Store in refrigerator.


      Remove woody portion from asparagus stalks. Peel with vegetable peeler and blanch in boiling salted water for 1 to 2 minutes, just until barely cooked in center. Chill in ice water. Drain and split stalks lengthwise into halves or quarters to desired size. Toss lightly with olive oil, salt and pepper.

      New York Steaks

      Rub steaks lightly with olive oil. Prepare a hot charcoal fire and grill until medium rare (145°F). Allow to rest for 5 to 10 minutes. Then, carve vertical slices about 1/4-inch thick. Divide and arrange slices on 4 dinner plates and spoon Salsa Blanca para Bistek on top. Arrange asparagus salad along side.

      Nutrition Facts Per Serving

      Calories 690 (60% from fat); Total Fat 60g (sat 10g, mono 21g, poly 12g, trans 0g ); Cholesterol 220mg; Protein 41g; Carbohydrate 30g; (Dietary Fiber 3g; Sugars 19g; ); Iron 6mg; Sodium 1000mg; Calcium 128mg; Potassium 1034mg

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